Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal.

Int J Food Sci · 2022 · PMC9391194 · PMID 35990772

Europe PMC DOI

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an increasing trendno p-value reported

The mean linear graph for mouthfeel showed a decline with decreasing coconut composition in the cereal whereas the actual points on the graph showed an increasing trend with decreasing coconut composition.

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